The Campodonico Family’s Hungarian Chicken Paprikash has been passed down through generations. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
This one was literally passed down from my grandma, who was always a “pinch of this and a pour of that”. Such a great goulash-y, winter comfort food! 
The Campodonico Family’s Hungarian Chic ken Paprikash
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
The Campodonico Family’s Hungarian Chicken Paprikash has been passed down through generations. Read more recipes from the Wildwood…
Ingredients
- 1 package boneless skinless chicken breasts cut into small 1-1 1/2” pieces
- Grapeseed or Canola oil
- 1 Green Pepper (chopped into small squares)
- 1 Red Pepper (chopped into small squares)
- 1 Yellow Pepper (chopped into small squares)
- 12 small diced tomatoes
- Paprika (Hungarian brand if possible!)
- salt
- Black or White Pepper
Instructions
- Dice onion into small squares – sauté with oil.
- Add chicken to onions and sauté for about 10 minutes.
- Add peppers.
- Add A LOT of Paprika. Salt and pepper to taste.
- *For a little kick, add a touched of cayenne pepper.*
- Cover all and simmer for approximately 30 minutes.
- Vegetables will release some liquid. You can cook without lid to reduce, but leave some broth. OPTIONAL: When cooked, you may remove some broth and veggies and blend to use as additional sauce.
- To thicken sauce, use a different bowl to mix a small amount of broth with 1 tbsp of flour. Add the mixture to the whole pot and stir.
- Serve with sour cream for a real Hungarian dish along with homemade spätzle, egg noodles or rice.
- Also good on the side, a classic Hungarian cucumber salad, Uborkasalata.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Courses
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
Frequently Asked Questions
How much paprika should I actually use, and does it matter which kind?
The recipe says to add “A LOT of Paprika” — this is intentional, as paprika is the flavor backbone of the dish, not just a garnish. The ingredient list specifically recommends Hungarian-brand paprika if possible, since Hungarian paprika is generally sweeter and more aromatic than generic supermarket varieties, and this recipe was passed down from a Hungarian grandmother.
How do you thicken the sauce if it’s too thin?
The instructions say to remove some broth and vegetables from the pot, mix a small amount of that broth with 1 tbsp of flour in a separate bowl to avoid lumps, then stir the flour mixture back into the whole pot and continue cooking until thickened.
What is the traditional way to serve Hungarian Chicken Paprikash?
The recipe says to serve with sour cream “for a real Hungarian dish” alongside homemade spätzle, egg noodles, or rice. It also recommends a classic Hungarian cucumber salad (Uborkasaláta) on the side — a companion recipe from the same family.
